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Recipe from Jamie Cooks It Up!
So I have been thinking lately.
“A dangerous past time, I know.”
But, I just can’t help myself.
I’ve been dreaming and scheming and thinking of how I could make some really wonderful dinner rolls,
without taking up 3 hours of time. Yes, I know. An extremely intellectual topic.
There are two roll recipes already on the site that are FABULOUS, if I do say so myself. If you are looking for some knock your socks off crescent rolls that will feed a crowd (the recipe makes 48) then try these
HOLIDAY CRESCENT ROLLS You’ll be the hit of the party with these beauties.
CRACKED WHEAT FEATHER ROLLS are also wonderful. The cracked wheat gives them a great texture. There is a tutorial included in this post on making the rolls into a beautiful rosette shape. They turn out beautiful and delicious. Again, another crowd pleaser.
But sometimes, I just want something a little bit faster that still tastes delightfully delicious. And so I have for you these Fluffy Dinner Rolls. The recipe makes one dozen, perfect for a week night dinner. They take just over an hour to make, most of that time being rising in your warm oven, and then baking. So the hands on time is pretty short. Woo Hoo! MyHandsomeHusband said they tasted just as good as my Holiday Crescent Rolls. Hot diggity dog. Put a smile on my face for the rest of the day.
1. Pour your milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.
2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls will are going to rise at a snails pace, and you’ll feel like cursing. We wouldn’t want that kind of thing going on….so please add hot water. I put my hand in the water to test it. You want it to be almost too hot to put your hand in.
3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 C of the flour…let it mix for 1 minute.
4. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time.
5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.
7. Take a bit of butter and coat the inside of a 9×13 pan.
8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.
9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can….perfection is not necessary. What a relief.
10. Gently round them into balls, and put them in your buttered 9×13 pan.
11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen an 1 inch above the rim of the pan.
12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. The 15 minutes includes the time it takes the oven to increase in temperature. If your oven takes a long old time….you will of course need to increase the time baking. Bake until golden brown.
13. Brush with a little softened butter.
Ingredients
- 3/4 C milk
- 4 Tb butter
- 3/4 C hot water
- 4 Tb sugar
- 1 tsp salt
- 4 - 4 1/2 C flour
- 1 heaping Tb yeast (I use active dry)
Instructions
1. Pour your milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.
2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. If you add cold water, your rolls will are going to rise at a snails pace, and you'll feel like cursing. We wouldn't want that kind of thing going on....so please add hot water. I put my hand in the water to test it. You want it to be almost too hot to put your hand in.
3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute.
4. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time.
5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes.
6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.
7. Take a bit of butter and coat the inside of a 9x13 pan.
8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.
9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can....perfection is not necessary. What a relief.
10. Gently round them into balls, and put them in your buttered 9x13 pan.
11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen an 1 inch above the rim of the pan.
12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. The 15 minutes includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown.
12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. The 15 minutes includes the time it takes the oven to increase in temperature. If your oven takes a long old time....you will of course need to increase the time baking. Bake until golden brown.
13. Brush with a little softened butter.
Recipe from Jamie Cooks It Up!
254 comments
Just made these this morning for our thanksgiving table and they are so good!
Hi, if you could put a layer of baking parchment to the bottom of your dish, when cooked to your liking, turn them over and place back into the oven until the bottom is dry and nice and crisp 5-10 mins max
I’ve made these rolls twice already. This recipe is so easy to follow, and the dinner rolls are delicious! I love that I can make hot rolls for my family in the time it takes to cook dinner on a week night?
Annise,
So happy this recipe has been turning out well for you! It’s one of my favorites for sure. Thanks for letting me know.
Best,
~Jamie
Easy and delicious. You could not ask for more. I’ve made these several times, and they are a hit with my family each time. Thank you for sharing this recipe.
[…] Fluffy Dinner Rolls […]
Can you put these in muffin tins Jamie I was thinking of trying them for dinner tonight I was also thinking of a no yeast dinner roll as well
Thank you
Made these tonight for dinner and they were delicious! Just wondering if anybody has ever made these then rewarmed them? I would love to make these to take to my in-laws for Easter but don’t want to have to time them so close that I have to pull them out of the oven and leave to go to their house. I would much rather bake them then rewarm them there if possible.
They can be rewarmed in the mic on low and they are fine
I am new to baking, so could you tell me what is T and, what is C ,in the ingredients list of this recipe
C is cup. Tb is tablespoon tsp is teaspoon
Just to further clarify, some people use T for Tablespoon and t for teaspoon in addition to the C for cup.
Roy,
T=Tablespoon
t=teaspoon
C=Cup
Just made these this afternoon and I have to say these were some of the best rolls I have ever made. And very easy to make. Thanks so much for posting the recipe.
Jamie, thank you so much for sharing this recipe!! I have made the dinner rolls several times and they turn out perfect every time. My husband loves them and so do I!!! I like the fact that I can start mid afternoon and they are easily ready for the evening meal. They also freeze well and reheat nicely in the microwave! Great recipe!!! Thanks again!!
I’ve always been intimadated by yeast. However, I made these for Easter and the family loved them and they were oh so easy. Thank you!!!
Can I also use all purpose flour?
tried these rolls today….
easy peasy lemon squeezy…
Made these tonight for the first time and they were delicious! No one could stay out of them. I might add just a dash more salt next time
[…] Fluffy Dinner Rolls […]
I don’t have a mixer with a dough hook. Will they still turn out? Do I just mix by hand?
Nancy, did you ever get a reply back to not having a mixing bowl or a dough hook? Can they still be made and if so, how? I couldn’t find a response to your question 🙁
170F? That seems low does it not?
170 or turn the oven to warm setting
Fabulous recipe. Thank you for sharing
I only have the packets of instant yeast & fast rise or rapid rise, or whatever. can I just use a Tablespoon from one of those packets?
Hi Melissa,
Thanks for your question. You can use the instant yeast, I would use just a tiny bit less than 1 Tb.
Best of luck!
~Jamie
I used this recipe for my “Little Red Hen” lesson and my entire preschool class got to help me make the bread! We put each “loaf” in mini loaf pans after the children shaped them and it was a delight for them to take home a treat they baked! I wish you could see the pictures! They were hilariously awesome but all turned out great!
Hi there! Can’t wait to give this recipe a go.. can you tell me if they freeze well?
Hi Jamie!
I wanted to make these for Thanksgiving, but wanted to do it a day ahead because I won’t have time the day of. Can I refrigerate them and make the next day? After which step do I put in the fridge, for up to how long can I keep in fridge, and how long do I keep at room temp before putting in the oven the next day? Thanks for your input!!
Hi Ashley,
Thanks for your question. This recipe isn’t designed to keep in the fridge. Your dough will continue to rise, leaving you with a big mess. I do, however have a frozen roll dough recipe that I would recommend to you. It really helps save time the day of. Here it is…
https://jamiecooksitup.net/2011/11/butterflake-frozen-roll-dough/
Best of luck to you!
~Jamie
I just made these and put them in the oven. My yeast never completely resolved and we’re still in my dough. Is this a problem. I’ve never used a recipes that didn’t call to desolve the yeast. Thanks ?
I have been trying to learn how to make bread with poor results for a long time now. I found this recipe on Thanksgiving Day and tried it as my final attempt at having decent Thanksgiving rolls. They were AMAZING. The pictures help a lot especially for someone like me who never even touched yeast until two years ago. They came out perfectly. Thanksgiving was a week ago and my husband just asked today if we could have rolls with dinner tonight “using that good recipe you found.”
I have never been great with cooking but I suddenly feel like Martha Stewart or something. Thank you!!!
Hi Paige,
I’m so happy to hear the rolls have turned out well for you. Thanks so much for letting me know!
Best,
~Jamie
My go to recipe! Perfect every time! They smell and taste like a bakery roll! Thank you so much for sharing Jamie! By the way my daughter’s name is Jaime???
The receipt just says flour, all-purpose flour or bread flour? Thanks, Denise
Hi Denise,
All-Purpose flour will work great. Good luck to you!
~Jamie
how does the yeast dissolve in milk water butter 2 c flour?
Hey! I have made these rolls several times and now have to make them every Holiday for the family….They always go fast, can I double the recipe?
Can I substitute almond or soy milk for the milk? I made these a long time ago and loved them. I’m craving a buttery roll but only have almond milk.
This recipe was awesome! I always want to bake amazing bread and rolls, but my reality is that I don’t love doing it and results are often underwhelming. These were perfect and easy!!!
I made this recipe this morning and it was an epic fail. I followed the directions so closely. Everything was working well until I tried rising them in the oven. After 15 minutes they had barely rose, so I waited about another hour and they did get a little larger. I finally thought, well I’d better turn it up to the 350 and they were no where near done after 15 minutes, so I ended up going another 15. They looked ok, however they are super dense. Any suggestions as to what I did wrong? Maybe too much flour? I’m thinking that’s what my problem was. Thanks in advance for any suggestions. I did use a metal 13×9 pan not a glass one.
I tried these rolls today and was thrilled with how light and quick they were to make. The best part though was the how they taste! I have made so many roll recipes and this one stands out! Loved them! Loved the easy and quick recipe!
Sandra: May I ask, did you sift your flour? And was it room temp? TIA
My buns did not rise and the yeast which I added after the first two cups of flour did not dissolve into the dough. I had new yeast. Was I supposed to add the yeast to the liquid first?
Thank for your question, Sally. The yeast does go strait into the dough for this recipe. You may have had your oven temperature a bit too high, causing the rolls to not rise.
There are yeasts out there (Red Star in particular) who are labeled “Active Dry Yeast” that are actually not ADY. The Red Star yeast (I buy it at Costco) looks and performs like an Instant Yeast. Instant Yeast looks flat, like it was grated or shaved and is very light. If your yeast is “ball shaped”, it is regular Active Dry Yeast and will need to be proofed in water before using.
My only roll recipe for years now. Love these <3
Thank You for this one container bread recipe. Why didn’t I know of this sooner. Bravo!!!
Can I use plain flour or self-raising flour.
All purpose flour or regular flour 🙂
Crystal,
Thanks for your question. Either kind of flour is great.
Good luck!
~Jamie
Thanks for the recipe. Came out just beautiful.
There is an unspoken rule in my house when my aunt comes to visit from Washington…if she brings me her dark brown bread that is only made up in WA, I will bake her homemade bread and dessert. Okay to be honest even if I did not get my bread in return, me baking bread for her would be a given. Hands down.
This recipe, is my go to recipe for such occassions, and unless I am making a specialty bread – this recipe stands up to the rest and is quite heavenly. Give it a try, you will not be disappointed I promise you!
Hi Jamie,
I read your recipe, took a chance and made your dinner rolls for the first time tonight to celebrate my daughter’s college acceptance. They are fantastic! We now have a roll recipe to use anytime or for special occasions!
Thank you
Joan,
I’m so happy to hear it!
~Jamie
I’m a little confused. Do you leave the oven on 170° while it’s rising the 20 min? Or do you turn it off then turn it on to 350° after the 20 min rise time?
“Print recipe” not working…
John,
Thank you for letting me know. I’ve reformatted the page and it should be working now.
All my best,
~Jamie